Chewy Sourdough Rolls

Chewy with sourdough undertones and crunchy Everything Bagel Topping, these bagel-inspired rolls are a versatile addition to any baker’s repertoire. Whether for sandwiches, appetizers, or a dinner bread basket, they’re a flavorful upgrade from an ordinary roll.

Topping

Instructions

Weigh your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.

Combine all the dough ingredients and mix and knead them together — by hand, mixer or bread machine — to make a somewhat tacky, elastic dough; it should be relatively smooth and soft.

Allow the dough to rise, covered, until almost doubled, about 60 to 90 minutes.

Gently deflate the dough on a lightly floured work surface, divide it into eight equal pieces, and shape the pieces into tight balls.

Place the balls in a lightly-greased large Dutch oven or other oven-safe, lidded pan; we recommend our Emile Henry crown bread pan.

Cover the rolls with a lightly greased piece of plastic wrap or the pan’s lid, and let them rise for about 1 hour until they're puffy but not necessarily doubled in size.

About 30 minutes into the rise, preheat the oven to 500°F.

Just before baking, whisk together the malt powder and water and brush it onto the risen rolls.

Sprinkle the Everything Bagel Topping onto the rolls and cover the pan with its lid.

Put the rolls into the oven, reduce the temperature to 450°, and bake the rolls for 20 to 25 minutes.

Remove the lid from the pan and continue to bake the rolls about 5 minutes longer, until they’re a deep golden brown and a digital thermometer inserted into the center of one reads at least 205°F. Note: You may need to bake the rolls for an additional 5 to 10 minutes if using a Dutch oven.

Remove the rolls from the oven and cool them on a rack. Alternatively, for crustier rolls, open the oven door and allow the uncovered rolls to cool in the turned-off, open-door oven.

Store leftover rolls in plastic at room temperature for up to three days. Freeze the rolls, wrapped airtight, for up to three months.

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Measuring Flour

Measuring flour accurately is the key to success with these King Arthur Flour recipes. Choose one of the following methods:

To measure by volume: Fluff the flour in the bag or canister, gently spoon it into a measuring cup, and sweep off any excess. See our video: how to measure flour.

To measure by weight: All recipe ingredients, including flour, are listed in American and metric weights as well as volume. When following a recipe, use the options at the top of the list of ingredients to select how you want measurements to display: